Nutritional analysis provided by Self

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Even tripling the sauce (as other reviewers recommended) and adding ginger, this was still bland bland bland. Disappointing.

michaelj1 from Philadelphia, PA /

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I agree with the previous reviewer
about browning the tofu. I also cut
my tofu in slices, dredged it with
cornstarch and browned it. I also
agree with previous reviewers that
the recipe needs more sauce. I used
1/4 cup of oyster sauce, 2 teaspoons
of sugar and 1 tablespoon of sesame
oil. If you use all of the red
chilies the recipe calls for it
won't be bland. I didn't use as
many, but will use more the next
time. I served my eggplant with
brown rice for a good vegetarian
supper. It is a very good way to
use Asian eggplant which I got in my
CSA box.

bookworks from Madison, WI /

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For those who are
having trouble with
the tofu browning:
Buy extra-firm tofu
and drain out the
extra liquid by
pressing it between
two plates weighted
with books. Slice
into planks (or
cubes, but it's
easier to turn
planks), rinse and
pat dry. Sprinkle
with corn starch on
both sides. THEN
fry. You'll need
less oil and you'll
get a crispier
result! As for the
actual recipe, I
wonder if I did
something wrong. It
was very
underwhelming.
Maybe it's just not
to my taste? Maybe
my sesame oil has
started to turn --
it's pretty old. I
dunno. But I won't
be making it again.
And does it annoy
anyone else that
Self recipes aren't
posted with the
number of servings
they make?
Especially as it
gives nutrition info
per serving.

lizberke from Columbus, Ohio /

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This was pretty tasty, but definitely required a bit more oil than the recipe called for. Hence, not quite as healthy as would indicate by the recipe. I also tripled the sauce, since I was serving it over brown rice, and still it wasn't very saucy. You can substitute in almost any veggie that you want. I used eggplant, onion, and greens. Overall nice flavors and an easy weeknight meal.

A Cook from washington dc /

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You must use oyster sauce in this recipe, it has a distinct flavour and consistency (clam juice isn't even close). It can be found in Asian food markets or large supermarkets with a good international foods section. Also available is a "vegetarian" oyster sauce which uses shiitake mushrooms as the base instead of oysters. I sprinkled some spring onions after everything was cooked, just before serving.